Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage

The effect of the addition of fruit juices on the decrease of water activity (aw) during storage at 37 °C of sucrose-containing model systems was studied. Pineapple, apple, pear, plum and peach juices were used. Results obtained showed that their addition accelerated the lowering of aw during storag...

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Autores principales: de Oca, C.M., Gerschenson, L.N., Alzamora, S.M.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p375_deOca
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v24_n4_p375_deOca
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spelling todo:paper_00236438_v24_n4_p375_deOca2023-10-03T14:33:54Z Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage de Oca, C.M. Gerschenson, L.N. Alzamora, S.M. The effect of the addition of fruit juices on the decrease of water activity (aw) during storage at 37 °C of sucrose-containing model systems was studied. Pineapple, apple, pear, plum and peach juices were used. Results obtained showed that their addition accelerated the lowering of aw during storage probably due to their catalytic effect on the rate of sucrose hydrolysis. © 1991 Academic Press Limited. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p375_deOca
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The effect of the addition of fruit juices on the decrease of water activity (aw) during storage at 37 °C of sucrose-containing model systems was studied. Pineapple, apple, pear, plum and peach juices were used. Results obtained showed that their addition accelerated the lowering of aw during storage probably due to their catalytic effect on the rate of sucrose hydrolysis. © 1991 Academic Press Limited.
format JOUR
author de Oca, C.M.
Gerschenson, L.N.
Alzamora, S.M.
spellingShingle de Oca, C.M.
Gerschenson, L.N.
Alzamora, S.M.
Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
author_facet de Oca, C.M.
Gerschenson, L.N.
Alzamora, S.M.
author_sort de Oca, C.M.
title Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
title_short Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
title_full Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
title_fullStr Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
title_full_unstemmed Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
title_sort effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage
url http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p375_deOca
work_keys_str_mv AT deocacm effectoftheadditionoffruitjuicesonwateractivityofsucrosecontainingmodelsystemsduringstorage
AT gerschensonln effectoftheadditionoffruitjuicesonwateractivityofsucrosecontainingmodelsystemsduringstorage
AT alzamorasm effectoftheadditionoffruitjuicesonwateractivityofsucrosecontainingmodelsystemsduringstorage
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